Spice-Rubbed Grilled Chicken

Cumin, coriander, cinnamon and cayenne perk up everyday chicken thighs in this easy, Moroccan-inspired recipe. Serve it with boiled garden beans and whole-grain couscous flavored with lemon zest and cilantro.

 

Spice-Rubbed Grilled Chicken

 

1 1/4-1 1/2 lb. (625-750 g.) skinless, boneless chicken thighs

1 Tbs. olive oil

1 Tbs. fresh lemon juice

Coarse kosher salt and freshly ground pepper

1 1/2 tsp. ground cumin

3/4 tsp. ground coriander

3/4 tsp. ground cinnamon

1/8-1/4 tsp. cayenne pepper

1 1/2 tsp. grated lemon zest

Fresh cilantro, minced

 

Cut excess fat from the chicken. Place the thicken on a small baking sheet. Brush on both sides with olive oil and lemon juice and sprinkle with salt and pepper. Mix the cumin, coriander, cinnamon and cayenne in a small bowl, and then sprinkle over both sides of the chicken. Sprinkle with the lemon zest.

 

Prepare a charcoal or gas grill for direct-heat grilling over high heat. Add the chicken to the grill rack, cover, and cook until springy to the touch and cooked through, about 6 minutes per side. Transfer the chicken to a warmed platter and sprinkle with cilantro. Serve right away. Serves 4.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.